Craig Claiborne

Baked Carp or Pike

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 whole carp or pike (2 pounds), cleaned, washed and dried
  • 2 tablespoons

Method

  1. Preheat oven to moderate (325°F.).

  2. Brush the entire surface of the fish with the olive oil and sprinkle both inside and outside with the lemon juice and salt and pepper. Place in a shallow baking pan.